Light Fluffy Crispy Buttermilk Waffles
I love to serve these light fluffy crispy buttermilk waffles with lots of fruit and a generous dusting of powdered sugar. How do you top off your waffles?
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
- 2 cups flour all purpose
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 3 large eggs separated (room temperature)
- 1/2 cup vegetable oil
- 2 cups buttermilk room temperature
- 1 teaspoon vanilla extract
- non-stick spray
In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl, whisk together egg yolks,oil,buttermilk,and vanilla. Gently combine with dry mixture.
In a medium mixing bowl, beat egg whites until stiff.
Gently fold the egg whites to batter.
Heat waffle iron. Spray with non-stick spray.
Pour about 1/4 - 1/3 cup for each waffle. (I use a large serving ladle and drop the batter in the middle of the waffle iron).
Cook 2-3 minutes or until golden brown.
Place on a rimmed baking sheet and transfer to oven to keep warm (set oven to 200℉/93℃).
Serve with your favourite toppings.
You can replace up to 1 cup of the all purpose flour with whole wheat flour.
Special equipment required: waffle iron
1 serving = 1 waffle
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from Martha Stewart
Serving: 1serving | Calories: 213kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 247mg | Potassium: 148mg | Sugar: 6g | Vitamin A: 125IU | Calcium: 81mg | Iron: 1.2mg